Sri Lankan Kiri Hodhi

A kiri hodhi or ‘milk gravy’ is an essential accompaniment to string hoppers and can also be eaten with rice and bread. Some variations include quartered boiled eggs, diced potatoes and tomato.


  • 1 cup water
  • 2 cups coconut milk
  • ½ tsp maldive fish flakes
  • 1 thinly sliced onion
  • 1 clove crushed garlic
  • 2 green chillies halved lengthwise
  • 1 tomato finely chopped
  • ½ tsp turmeric
  • ½ tsp fenugreek
  • juice of one lime
  • 1 cinnamon stick
  • 4-6 curry leaves
  • salt to taste


Place all the ingredients except the coconut milk and lime juice into a heavy based saucepan.  Simmer over low heat until onions soften (about 5-6 minutes). Add the coconut milk stirring continuously for 1-2 minutes.  Do not let the mixture boil.  Remove from heat and season to taste with salt.  Once slightly cool, add the lime juice.